Which type of pumpkin gives the best flavor for this soup?

Sugar pie pumpkins are the top choice, with kabocha and red kuri squash as excellent alternatives, because they are dense, sweet, and low in stringy fiber. Avoid large carving pumpkins sold for jack o lanterns; they are watery and bland and will give you a thin, grainy soup no matter how long you roast them.

Can I make this soup with canned pumpkin instead of roasting a fresh one?

Yes, use two 15 ounce cans of pure pumpkin puree, but roast the onion and garlic on the sheet pan anyway so you keep some caramelized depth. Add the puree straight to the pot with the broth and maple, then simmer and blend as directed. Check the label carefully and buy pure pumpkin, not pumpkin pie filling.

My pumpkin soup turned out grainy, how do I fix it?

Graininess almost always comes from under blending or from a fibrous carving pumpkin, so blend a full one to two minutes longer first. If texture remains, pass the soup through a fine mesh sieve with the back of a ladle, which catches the stubborn fibers and leaves you with a perfectly silky finish.

Can I freeze creamy roasted pumpkin soup with the cream already mixed in?

It is better to freeze the soup before adding the cream, since dairy can separate or turn grainy after thawing. Cool the blended base completely, freeze it for up to 3 months, then thaw overnight in the fridge and stir in the cream and vinegar while reheating gently.

What is the best way to serve this soup for a Thanksgiving dinner?

Make the base two days ahead, then reheat and finish with cream just before serving so you are free during the holiday rush. Ladle it into hollowed out mini pumpkins or small bread bowls for a stunning first course, and pair it with crusty bread and a simple green salad before the turkey arrives.

Creamy Roasted Pumpkin Soup: Best 1-Hour Fall Comfort

Ingredients

Scale

- 1 medium sugar pie pumpkin, about 3 lb (1.4 kg), halved and seeded

- 1 large yellow onion, cut into thick wedges

- 6 garlic cloves, peeled

- 3 tablespoons extra virgin olive oil, divided

- 1 teaspoon fine sea salt, plus more to taste

- 1/2 teaspoon freshly ground black pepper

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 1 small pinch cayenne pepper (optional)

- 4 cups low sodium vegetable broth

- 2 tablespoons pure maple syrup

- 1/2 cup heavy cream, plus extra for swirling

- 1 tablespoon apple cider vinegar

- 1/3 cup raw pepitas

- 1 tablespoon fresh thyme leaves (optional)

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Instructions

Heat the oven to 425F (220C) and line a large rimmed baking sheet with parchment paper.

Cut the pumpkin halves into thick wedges about 2 inches wide, leaving the skin on for roasting.

Toss the pumpkin, onion wedges, and garlic cloves with 2 tablespoons olive oil, salt, pepper, cinnamon, nutmeg, ginger, and cayenne if using.

Spread in a single layer and roast 40 to 45 minutes, turning the pan once, until deeply caramelized and fork tender.

While the vegetables roast, toast the pepitas in the remaining tablespoon of olive oil in a small skillet over medium heat for 3 to 5 minutes until puffed and golden; salt lightly and set aside.

Scoop the pumpkin flesh from the skins into a large pot with the roasted onion and garlic; add the vegetable broth and maple syrup.

Scrape the browned bits from the baking sheet into the pot with a splash of hot water.

Simmer gently for 10 minutes, then blend until completely silky with an immersion blender or in batches in a countertop blender.

Stir in the heavy cream and apple cider vinegar over low heat without boiling; adjust salt, maple, and vinegar to taste.

Ladle into warm bowls, swirl with extra cream, and top with toasted pepitas, thyme leaves, and cracked black pepper.

Author: Chef Jordan